Ingredients
- 1 pound unsalted butter, at room temperature
- 3 freshly squeezed limes juice
- 1 tbsp kosher salt, plus more as needed
- 1 tbsp freshly ground black, pepper, plus more as needed
- 12 ears fresh corn
- olive oil
How to Make It
- Beat the butter with the lime juice, salt, and pepper until it is light and fluffy, and no liquid remains in the bowl. Roll the butter into a cylindrical shape inside waxed paper or foil, and then refrigerate until hard. (This butter is excellent on steak, chicken, or roasted potatoes as well.)
- Preheat the grill on medium heat. The first cooking method, and the one I use most, is with the husks off. Shuck the corn and remove the silks, keeping the ears submerged in water until you’re ready to cook. Rub the ears all over with olive oil, salt, and pepper. Place the corn directly over the flames. Roll the ears around until some of the kernels have charred on all sides, about 5 minutes. The inside should still be a little undercooked and crunchy.
- If you’d like to cook your corn in the husk, soak the ears in water for about 20 minutes, placing a heavy plate on top to keep them submerged. Pull back the husks just enough to remove the silks, then pull them back to cover the kernels. Place the corn directly over the flames, cooking them for around 5 minutes rolling occasionally to cook evenly. Pull back the husks to check doneness: the kernels should be juicy and crisp.
- Remove the corn and serve hot with slices of lime butter, salt, and pepper.
